Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF
Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys roast pork with raspberry sauce, gf df ef sf nf. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook vickys roast pork with raspberry sauce, gf df ef sf nf using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF:
  1. Get boneless rolled pork shoulder
  2. Take oil
  3. Get dried sage
  4. Get low-sodium salt
  5. Take ground black pepper
  6. Prepare for Raspberry Sauce
  7. Make ready raspberries (12 ounces)
  8. Take water (3/4 cup), divided
  9. Make ready sugar (1.5 cups)
  10. Get cider vinegar (1/4 cup)
  11. Get ground cloves
  12. Make ready ground ginger
  13. Get ground nutmeg
  14. Prepare slightly rounded tbsp cornflour / cornstarch
  15. Prepare lemon juice
  16. Take melted sunflower spread / butter
Steps to make Vickys Roast Pork with Raspberry Sauce, GF DF EF SF NF:
  1. Let the pork joint come to room temperature for 30 minutes before starting
  2. Preheat the oven to gas 8 / 220C / 450F
  3. Mix the oil, salt, pepper and sage together into a paste
  4. Pat dry the pork then rub the oil mixture all over well
  5. Place on a rack above a roasting tin and roast for 30 minutes at that high heat to give the crackling a good start, then turn the oven down to gas 4 / 180C / 350F and roast for a further 2 hours
  6. When done, take the roast out of the oven, cover and set aside to rest while you make the sauce
  7. Reserve a small handful of raspberries and put the rest in a saucepan with 120ml of the water (1/2 cup), sugar, vinegar, cloves, ginger & nutmeg and bring to the boil
  8. Turn down to a simmer and let reduce for 10 minutes
  9. Mix the cornstarch into the remaining 60mls (1/4 cup) water to make a slurry and stir into the sauce to thicken it further
  10. Stir in the reserved raspberries, lemon juice and melted sunflower spread and it's done! Adjust to taste, you might want a splash more vinegar
  11. Slice the pork and serve with the sauce. This pairs really well with my orange-honeyed sweet potato slices

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